Mini Ghost Pizzas Recipe my kid-approved shortcut I pull out every October. Cheesy, toasty, and saucy with crisp edges and stretchy mozzarella, these bites suit Halloween parties, lunchboxes, or an easy family dinner in about 20 minutes.
Easy Mini Ghost Pizzas Recipe
Mini Ghost Pizzas Recipe keeps prep simple because you build on mini naan or split English muffins. You cut ghost shapes from sliced mozzarella with a tiny cookie cutter or a paring knife. Jarred marinara, sliced olives, and a hot oven do the rest.
You batch these on one sheet pan, so cleanup stays painless. I toast the bases first for a sturdy crunch that holds up to sauce and cheese.
Ingredients You’ll Need
- 12 mini naan rounds or 6 English muffins, split into 12 halves (use GF naan or muffins for gluten-free)
- 1 to 1.5 cups pizza sauce or marinara (jarred works great; I like Rao’s or your favorite store brand)
- 10 to 12 slices low-moisture mozzarella, not fresh (stacks cut into ghosts cleanly; provolone or Monterey Jack also works)
- 1 tablespoon olive oil (optional, for extra crisp bases)
- 12 to 24 sliced black olive “eyes” or mini pepperoni dots (capers or black sesame seeds also work)
- Pinch of dried oregano or Italian seasoning (optional)
- Red pepper flakes, to taste (optional)
Pantry shortcuts and swaps:
- Use pre-sliced mozzarella or provolone to cut ghosts fast.
- Spread pesto or vodka sauce for a twist, though red sauce gives the best contrast.
- No cookie cutter? Score the ghost outline with a paring knife and trim in seconds.
Equipment:
- Rimmed sheet pan and parchment
- Small ghost cookie cutter (1.5–2 inches) or paring knife
- Spoon or small offset spatula
- Cooling rack (optional, for crisper bottoms)
How to Make Mini Ghost Pizzas
- Prep: 10 minutes
- Cook: 8–10 minutes
- Total: 18–20 minutes
- Heat the oven to 425°F. Line a sheet pan with parchment.
- Arrange naan rounds or English muffin halves on the pan. Brush with a light film of olive oil for added crispness.
- Bake the bases for 3–4 minutes to toast them slightly. This step keeps the bottoms crisp after saucing.
- Spread 1 tablespoon sauce on each base. Sprinkle a tiny pinch of oregano or flakes if you like heat.
- Cut ghost shapes from the cheese slices with a small cutter, or trace a quick ghost with a paring knife. Chill the slices 5 minutes if they feel soft to get cleaner cuts.
- Place one ghost on each mini pizza. Add two olive bits or sesame seeds as eyes.
- Bake for 5–6 minutes, until the cheese melts and the edges toast. Broil 30–60 seconds for a lightly golden ripple if you like, and keep your eyes on those eyes.
- Cool 2 minutes on a rack so the bottoms stay crisp. Serve warm and spooky.
Tips & Mistakes to Avoid
- Toast the bases first to prevent soggy bottoms.
- Pat mozzarella dry if it looks wet; excess moisture causes weepy ghosts.
- Cut cheese while cold so the ghost edges stay neat.
- Don’t oversauce; 1 tablespoon per mini holds shape best.
- Keep toppings minimal so the ghosts stay visible.
- Space pizzas on the pan for even browning; crowding steams them.
- Watch the broiler closely; olive eyes can over-brown in seconds.
- Use low-moisture mozzarella, not fresh balls, for better melt and less liquid.
- Pre-cut ghosts and store between parchment for stress-free party assembly.
Variations To Try
- Gluten-free: Use GF mini naan, GF pitas, or cauliflower rounds.
- Vegan: Choose dairy-free mozzarella slices and brush bases with olive oil; use olive or caper eyes.
- Add-ins: Tuck a thin pepperoni or sliced mushroom under each ghost; drizzle hot honey after baking for sweet heat.
- Sauce swaps: Pesto, BBQ sauce, or buffalo sauce change the vibe; red sauce gives the best ghost contrast.
How to Serve Mini Ghost Pizzas
Pile them on a warm platter and pass extra sauce for dipping. I like a crisp salad, roasted broccoli, or carrot sticks on the side. For sips, serve sparkling water, apple cider, or a light red for the grown-ups.
Make-Ahead and Storage
- Make-ahead: Pre-toast the bases up to 1 day ahead; cool and store airtight. Pre-cut ghosts and stack them between parchment in the fridge.
- Assemble-and-hold: Build the pizzas up to 4 hours ahead without baking; cover and refrigerate. Add eyes right before the oven so they don’t slide.
- Fridge: Store leftovers in an airtight container for 3 days.
- Freezer: Freeze baked or unbaked minis on a sheet until firm, then bag for up to 1 month.
- Reheat: Use a 375°F oven for 8–10 minutes or an air fryer at 350°F for 4–6 minutes. Skip the microwave if you want crisp edges.
Mini Ghost Pizzas Recipe
Mini Ghost Pizzas are spooky, fun, and delicious snacks made with pizza crust, pizza sauce, cheese, and olives, perfect for Halloween celebrations.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Dust your work surface with flour, roll out the pizza dough to about 1/4-inch thickness.
- Cut out small rounds or ghost shapes using a cookie cutter or knife.
- Place shapes on the prepared baking sheet. Brush lightly with olive oil.
- Spread a little pizza sauce on each shape.
- Cut mozzarella slices into ghost shapes and place on each mini pizza.
- Slice olives to make eyes for each ghost and arrange on top of the cheese.
- Bake for 8-10 minutes, until cheese is melted and bubbly.
- Let cool slightly before serving. Enjoy your spooky mini ghost pizzas!
Notes
Use a ghost-shaped cookie cutter for the best effect. Kids will love decorating these pizzas. Perfect for Halloween parties or themed snacks.